If you’re on the hunt for a vibrant and satisfying dish that perfectly combines the best of land and sea, look no further than this Surf and Turf with Chimichurri Recipe. It’s a dazzling duo of tender flank steak and succulent shrimp, all elevated by a bright, herb-packed chimichurri sauce that brings fresh, zesty, and slightly spicy notes to every bite. Whether you’re cooking for a special occasion or just craving something a little indulgent and full of flavor, this recipe delivers a feast that’s both impressive and surprisingly straightforward to make.
Ingredients You’ll Need
Each ingredient in this Surf and Turf with Chimichurri Recipe plays a crucial role in building layers of vibrant flavors and textures. From fresh herbs that brighten the dish to spices that add depth and warmth, these essentials come together to create an unforgettable meal.
- 2 lb flank steak: The perfect cut for quick cooking, tender and full of meaty flavor.
- 1 lb shrimp (peeled and deveined): Sweet and juicy, these cook fast and balance the steak beautifully.
- 1 lime (quartered): Adds a zesty punch and freshness when squeezed over both steak and shrimp.
- Fresh parsley: A bright, green herb that forms the backbone of our chimichurri.
- 1/2 tsp dried parsley: Adds an extra layer of herby flavor to the seasoning mix.
- 1/2 tsp smoked paprika: Brings smoky warmth and depth to the spice blend.
- 1/2 tsp lemon zest: Provides a citrusy, aromatic lift.
- 1/2 tsp lime zest: Infuses a tangy brightness that complements the lime juice in the sauce.
- 1/2 tsp granulated garlic: Offers a mellow garlic flavor that enhances both surf and turf.
- 1/2 tsp onion powder: Rounds out the savory profile smoothly.
- 1/2 tsp red crushed pepper: Kicks up a gentle heat for excitement on the palate.
- 1/2 tsp ancho chili powder: Adds subtle fruity spice and mild smokiness.
- Salt and pepper to taste: Essential basics to season perfectly.
- 3 tbsp fresh parsley: Used freshly chopped in the chimichurri for vibrant herbaceousness.
- 1 tbsp fresh oregano: Introduces fragrant earthiness to the sauce.
- 2 tbsp cilantro: Offers a bright, citrusy freshness characteristic of classic chimichurri.
- 4 garlic cloves: Intensely fragrant, a must for bold chimichurri flavor.
- 1 tsp red crushed pepper: A little extra heat for the sauce’s finishing touch.
- 1 tsp salt: Balances and enhances all flavors in the chimichurri.
- 1/2 tsp black pepper: Adds mild warmth and complexity.
- 1 tsp lime juice: Sharp acidity to brighten the sauce and tie the dish together.
- 3 tbsp red wine vinegar: Adds tang and depth, giving the chimichurri its characteristic zip.
- 3 tbsp olive oil: The silky base that carries all the flavors beautifully.
How to Make Surf and Turf with Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Start by making the chimichurri, which is truly the star companion for the surf and turf. Dissolve sea salt in hot water to help meld the flavors smoothly and then pulse all the fresh herbs, garlic, spices, vinegar, lime juice, and olive oil together. This sauce is vibrant, fresh, and packs a punch of herbaceous and tangy notes that will breathe life into every bite.
Step 2: Mix the Steak and Shrimp Seasoning
Combine your dried herbs and spices to create a balanced, smoky, slightly spicy blend. Splitting the seasoning into two parts ensures both steak and shrimp get just the right amount—this step is crucial because the seasoning is what gives your proteins that mouthwatering depth and complexity.
Step 3: Season the Steak and Shrimp
Generously rub one portion of the seasoning all over the flank steak, pressing it in for maximum flavor. Toss the shrimp with the other half of the seasoning. This ensures both proteins are equally enticing and prepared to soak up all the deliciousness from the grill or skillet.
Step 4: Cook the Steak
Heat your cast-iron skillet or grill pan to high so you achieve that perfect sear, creating a flavorful crust. Cook the steak for 3 minutes on one side, then flip it, squeeze fresh lime juice over it, and cook another 3 minutes. Letting the steak rest after cooking is key to juicy, tender slices full of flavor.
Step 5: Cook the Shrimp
Lower the heat to medium-low and add a splash of olive oil to the same skillet to pick up any leftover steak juices. Cook the shrimp briefly until just opaque—this quick cook preserves their sweet, tender texture. Toss the shrimp with a generous 3 tablespoons of chimichurri to coat and infuse even more vibrant flavor.
Step 6: Assemble and Serve
Arrange the steak and shrimp on a beautiful platter, serve with extra chimichurri sauce on the side, and scatter lime wedges around for fresh juice. This presentation invites everyone to customize their bites and dive into layers of irresistible taste and texture.
How to Serve Surf and Turf with Chimichurri Recipe
Garnishes
Fresh herbs like parsley or oregano sprinkled on top add a burst of color and fragrance. Lime wedges are essential—not only do they add freshness, but they invite your guests to enhance the zesty flavor to their liking. A drizzle of olive oil over the proteins right before serving can add a glossy, inviting finish.
Side Dishes
This dish shines alongside simple but vibrant sides such as grilled vegetables, roasted potatoes, or a fresh green salad. Rice or quinoa tossed with herbs can soak up the chimichurri sauce beautifully and round out the meal with satisfying texture and nutrients.
Creative Ways to Present
Try serving the steak thinly sliced on a rustic wooden board with shrimp speared on skewers around it for a communal, feast-style vibe. Alternatively, plate each serving with a pool of chimichurri underneath, creating a colorful and elegant restaurant-style presentation that’s as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Keep leftover steak and shrimp in airtight containers in the refrigerator for up to 3 days. Store the chimichurri sauce separately to maintain its fresh flavor and vibrant color.
Freezing
While the steak and shrimp are best enjoyed fresh, you can freeze cooked steak slices and shrimp for up to one month. Be sure to freeze them without the chimichurri sauce to preserve texture. Thaw overnight in the fridge to maintain quality.
Reheating
Reheat steak gently in a low oven or microwave to avoid drying it out, while shrimp can be warmed quickly on the stovetop over low heat. Add fresh chimichurri sauce after reheating to revive that bright, fresh flavor.
FAQs
Can I use other types of steak for this Surf and Turf with Chimichurri Recipe?
Absolutely! While flank steak works wonderfully here because of its flavor and quick cooking time, you can substitute skirt steak or even ribeye if you prefer a more marbled cut. Just adjust cooking times accordingly.
Is this recipe spicy? Can I adjust the heat?
The recipe has a gentle kick from the crushed red pepper and ancho chili powder but isn’t overwhelmingly spicy. You can easily dial down the heat by reducing or omitting the crushed pepper, or amp it up by adding more if you love bold spice.
Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes even better after sitting for a few hours or overnight, as the flavors meld beautifully. Just store it in the fridge in a sealed container and bring it back to room temperature before serving.
What’s the best way to cook the shrimp without overcooking?
Cooking shrimp quickly over medium-low heat until just opaque ensures they stay tender and juicy. Shrimp cook very fast, so watch them closely and flip halfway through the cooking time to avoid rubbery texture.
Can this Surf and Turf with Chimichurri Recipe be adapted for a grill instead of a skillet?
Definitely! Both the steak and shrimp benefit from the smoky char of a grill. Just preheat your grill to medium-high and cook the steak and shrimp with the same timing, adjusting as needed based on your grill’s heat output.
Final Thoughts
This Surf and Turf with Chimichurri Recipe is a celebration of bold but balanced flavors that’s surprisingly simple to execute. It’s perfect for sharing with friends or treating yourself to a deliciously memorable meal at home. Once you try it, this dish is likely to become one of your go-to favorites whenever you want to impress or indulge in a hearty yet fresh dining experience. So gather your ingredients, fire up your skillet or grill, and enjoy the magic of surf, turf, and that irresistible chimichurri!
Print
Surf and Turf with Chimichurri Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Argentinian-inspired
Description
A vibrant and flavorful Surf and Turf recipe featuring juicy flank steak and succulent shrimp, seasoned with a bold blend of spices and served with a zesty homemade chimichurri sauce. Perfect for a quick yet impressive meal in just 25 minutes.
Ingredients
Protein
- 2 lb flank steak
- 1 lb shrimp (peeled and deveined)
- 1 lime (quartered)
Steak and Shrimp Seasoning
- 1/2 tsp dried parsley
- 1/2 tsp smoked paprika
- 1/2 tsp lemon zest
- 1/2 tsp lime zest
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/2 tsp red crushed pepper
- 1/2 tsp ancho chili powder
- Salt and pepper to taste
Chimichurri Sauce
- 3 tbsp fresh parsley
- 1 tbsp fresh oregano
- 2 tbsp cilantro
- 4 garlic cloves
- 1 tsp red crushed pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp lime juice
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 3 tbsp water
Instructions
- Prepare Chimichurri Sauce: In a microwave-safe bowl, stir 3 tbsp water with sea salt until dissolved. Microwave for 1 minute until boiling. Add fresh parsley, oregano, cilantro, garlic cloves, red crushed pepper, salt, black pepper, lime juice, red wine vinegar, and olive oil to a food processor. Pour the hot salted water over the ingredients and pulse for 15 seconds. Set aside.
- Mix Steak and Shrimp Seasoning: Combine dried parsley, smoked paprika, lemon zest, lime zest, granulated garlic, onion powder, red crushed pepper, ancho chili powder, salt, and pepper in a small bowl and stir to blend. Divide seasoning into two portions: one for steak, one for shrimp.
- Season Steak and Shrimp: Generously rub one portion of the seasoning on both sides of the flank steak. Toss the shrimp in the other portion of the seasoning until evenly coated.
- Cook Steak: Heat a cast-iron skillet or grill pan over high heat. Add the seasoned steak and cook for 3 minutes on one side. Flip the steak, squeeze the juice of a lime over it, and cook for another 3 minutes. Remove steak from heat, cover, and let rest on a cutting board to retain juices.
- Cook Shrimp: Reduce heat to medium-low. Add a splash of olive oil to the skillet or grill pan and add the seasoned shrimp. Cook for 1-2 minutes, flipping halfway through, until shrimp turn opaque. Remove from heat and place shrimp in a large bowl.
- Toss Shrimp in Chimichurri: Add 3 tbsp of chimichurri sauce to the shrimp and toss well to coat evenly.
- Serve: Arrange the rested steak and chimichurri-coated shrimp on a serving platter. Provide remaining chimichurri sauce on the side along with lime wedges. Enjoy your flavorful Surf and Turf!
Notes
- Allowing the steak to rest after cooking helps retain its juices and improves tenderness.
- Using a cast-iron skillet or grill pan ensures a good sear on the steak and shrimp.
- The chimichurri sauce can be made ahead and refrigerated for improved flavor melding.
- Adjust the amount of crushed red pepper in the chimichurri to control spiciness.
- Make sure shrimp are fully peeled and deveined for the best texture.
